Pumpkin Cake Cheesecake
A delightful blend of spiced pumpkin pie and creamy cheesecake, perfect for fall and holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the crushed graham crackers with melted butter until combined. Press this mixture into the bottom of a springform pan to form the crust.
- In a separate bowl, beat the cream cheese until smooth, then add the pumpkin puree, sugar, eggs, vanilla, and spices. Mix until fully combined and creamy.
- Pour the batter over the crust and spread it evenly.
- Bake for 50-60 minutes, or until the center is set and does not jiggle too much.
- Let it cool before refrigerating for at least 4 hours, preferably overnight.
Notes
To avoid cracks, do not overmix after adding eggs and avoid opening the oven door while baking. A water bath can help maintain moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Find it online: https://diyprzepisy.com/pumpkin-cake-cheesecake/